Fried Egg Noodles With Chicken and Shrimp Vegetable Sauce

This Chinese-inspired dish is a delight to eat: crunchy egg noodles topped with a tasty sauce of chicken, shrimp, and mixed vegetables. It's filling on its own but it also makes for a wonderful addition to an oriental spread.

Prep Time

15 mins

Cooking Time

15 mins

Ready In

30 mins

Yield

4

Cuisine

Chinese

Cooking Method

Sauté and Simmer

Fried Egg Noodles With Chicken and Shrimp Vegetable Sauce Ingredients

400 grams dried egg noodles

oil, for deep-frying

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, chopped

1 carrot, sliced and cut into a flower pattern

1 stalk celery, cut diagonally

1 red bell pepper, cored and cut into diagonal strips

4 pieces young corn, sliced in half diagonally

1/2 cup chicken, (use breast part), sliced thinly

8 pieces shrimp, shelled and deveined

1/4 cup wood ear mushrooms (tengang daga)

1/4 cup button mushrooms

3 cups chicken stock

4 tablespoons cornstarch, dissolved in 1/2 cup water

4 tablespoons oyster sauce

salt, to taste

1 cup cabbage

1 teaspoon sesame oil

8 quail eggs, (hardboiled), peeled and sliced in half

green onion, for garnish (optional)

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How to cook Fried Egg Noodles With Chicken and Shrimp Vegetable Sauce

Deep-fry noodles until light brown. Drain on paper towels and set aside on a serving platter.

Make the sauce: In a saucepan, heat oil. Add garlic and sauté until fragrant. Add onions and sauté until translucent. Add carrots, celery, bell peppers, and young corn; sauté until tender.

Over medium-high heat, add chicken and cook until it turns white. Add shrimp and mushrooms; cook just until shrimps turn pink.